a lemon gingertini
Named for a spicy Midwestern lady. I’ve more recently made a mocktail version that I call my “tincture” (recipe also below).
0.75 oz lemon juice (why not make it fresh? It’s about 1 lemon for 2 drinks)
0.75-1 oz ginger syrup (1 cup water, 1 cup sugar, about 10 inches chopped fresh ginger–in a saucepan on medium head. Let the sugar dissolve, then let the ginger steep for 45 minutes or so–low or no heat–and strain. Keep in the fridge)
2 oz gin
And for a non-alcoholic version that I swear by at the beginning of a cold (or any night of the week for a cocktail ritual), I make by 4-cup batch and serve with an enormous ice cube (5-6 servings):
3 c homemade ginger tea*
0.25 c honey
0.75 c lemon juice
*chop 9 oz fresh ginger and boil with 9 c distilled water. steep as long as you dare.
